ADDRESS

Åneveien 6
Kvavik, Lyngdal
Norway 4580

You will find us behind Kvavik Auto 

nordicpowerzone@hotmail.com

Or
Message us on Facebook

FIND US
  • Instagram Social Icon
  • Facebook Social Icon

October 12, 2017

Please reload

Recent Posts

WOD 13/10/17

October 12, 2017

1/10
Please reload

Featured Posts

Delicious Chick pea & sweet potato curry

October 18, 2017

 

50 min Total Time

 

INGREDIENTS

  • 4 teaspoons (20 mL) coconut oil (or other, i used mustard oil) 

  • 1 tablespoon (15 mL) cumin seeds (or cumin powder to taste)

  • 1 medium onion, finely chopped 

  • about 1 teaspoon sea salt, to taste

  • 3 large cloves garlic, minced

  • 4 teaspoons grated fresh ginger

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • pinch of dried red pepper flakes, or to taste

  • 1 medium/large sweet potato, peeled and cut into equal chunks, abouit 1/2 inch

  • 1 (14-ounce/400 mL) can chickpeas, drained and rinsed

  • 1 (14-ounce/400 mL) can diced tomatoes, with juices

  • 1 (14-ounce/400 mL) can light coconut milk

  • 1 (5-ounce/140 g) package baby spinach

  • Freshly ground black pepper

  • Cooked basmati rice, quinoa, or other variation

  • Chopped fresh coriander leaves(optional)

  • Unsweetened shredded or large-flake coconut (optional)

  • Lime wedges (optional)

  •  

     

     

     

    INSTRUCTIONS

  • In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft.

  • Add the garlic, ginger, tumeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.

  • Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

  • Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.

  • Serve on a bed of cooked grains, garnished with cilantro and coconut and squeeze over some lime (optional but tasty). You can Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

     

     

     

     

     

     

     

     

     

  •  

     

     

     

     

     

     

     

     

 

 

Share on Facebook
Share on Twitter
Please reload

Follow Us

I'm busy working on my blog posts. Watch this space!

Please reload

Search By Tags